Pecans are tree nuts that are very popular in fall baking and cooking. This nut is rich in monounsaturated fats (which is fabulous for heart health), contains 19+ vitamins and minerals, and provides a bit of fiber (3g/ounce) and protein (3g/ounce).
Serves: 8 (1/2 cup per serving)
Preparation time: 20 minutes, or 2 hrs if soaking pecans longer (not essential but recommended for better digestion)
Total time: 20 minutes-2 hours, depending on soaking time
Pecan Milk Ingredients (you can also purchase from Malk Organics)
- 1 cup pecans
- 3 cups filtered water
- 1 tsp vanilla extract or vanilla bean paste
- Pinch of sea salt
- 3 Tbsp maple syrup
- Preheat oven to 350F. Toast pecans on a cookie sheet lined with unbleached parchment paper for 10 minutes.
- Boil water in a 1 ¾ qt pot. Turn the heat off after the water comes to a boil. Add the cup of toasted pecans and soak for 20 minutes-2 hours (and even upwards of 4 hours!). The longer you soak, the easier it will be to blend the pecans into a smooth milk consistency. Plus, soaking equates to easier digestion!
- Rinse pecans in a colander under cold water. This removes enzyme inhibitors. Add pecans to a food processor (or blender) with the 3 cups of filtered water. Blend until smooth.
- Add the remaining ingredients to the blender and blend until milk-like. This can take 5-10 minutes, depending on your food processor or blender.
Butter Pecan Latte
- ½ cup pecan milk (recipe above)
- 1 cup brewed coffee (we used Four Sigmatic adaptogenic blend)
- ½ Tbsp grass-fed butter or ghee
- Brew coffee and add to a mug, mason jar or blender, if blending.
- Add grass-fed butter and stir until melted.
- Add pecan milk to a saucepan and warm (don’t boil) on the stove top.
- Add pecan milk to coffee/butter and blend with a milk frother or in a blender, or shake vigorously in a jar with a lid until frothy.
There you have it- your Butter Pecan Latte! Cheers!
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